How to make homemade jar dishes? Preparation and recipe of jar dishes

Method. 1. Treat the chicken and fish, untie the knife into centimeter cubes, put salt, dried pepper, five-spice powder, and grain wine respectively, mix and marinate for two days (more than 48 hours), and put them in a double-layer jar and seal them.

2. After marinating (locally called Fu Chicken, Fu Fish), the chicken and fish are respectively put into a small jar with two eyes spaced apart, and the black beans, monosodium glutamate, chicken essence, and tea oil are seasoned, and they are steamed for 20 minutes on the basket and taken out, and the green onion is sprinkled on the table. <>

Characteristics of the dishes: sour and refreshing, digestion, appetizing, heat, can be fried alone, can also be used for side dishes. Representative dishes are:

Stir-fried meat soaked in radish, stir-fried beef shutters soaked in bamboo shoots, stir-fried chicken soaked in sour peppers, and sour and hot fish rolls are inseparable from soaking radish and chili. Soak cucumbers, soak bamboo shoots, and put them in the next day to eat.

Precautions. Immersion altar protection: first, often check whether there is water along the mouth, half a month and ten days should be washed along the mouth, the inner cover should be covered, so as not to enter the raw water when the altar is opened, it is not allowed to enter the altar directly with hands, must be used to clean and waterless chopsticks to eat, found that there is no water along the mouth for a long time, then this dipping altar must be poured out and redone, because there is no water into oxygen and bacteria, the altar is rotten and inedible, the countryside has a hundred years of old dipping altar, its sour taste is pure, and the fragrance is overflowing, soaking water can cure some minor diseases such as indigestion in children.

There are three ways to baptize the altar: 1. a cold water altar; 2. The tail water after steaming wine contains a small amount of alcohol and has a wine fragrance; 3. Cold boiled water jar.

Nutritive value. It has the functions of aiding digestion, eliminating oiliness, regulating the spleen and stomach.

1. Ingredients: 500 grams of ginger, 100 red peppers, 200 beans, 100 green peppers, 50 grams of garlic, 1 star anise, 2 grams of Sichuan pepper, 10 grams of white sedan sugar, salt packets, 5 grams of liquor.

2. Prepare the garlic to be washed and dried.

3. Add liquor.

4. Dry the ginger and cut into slices.

5. Chili peppers go to the embankment.

6. Prepare beans and green peppers.

7. Put an appropriate amount of mineral water in a bottle of boiling water (no oil), add salt, pepper, and an star anise to boil, cool, and then put in an appropriate amount of liquor.

8. Put the salt and sugar suitable for allergy rent into the bottom of the jar, and then put the ginger, beans, garlic, and green pepper into the jar, put a layer and sprinkle a layer of salt, pay attention to the salt layer by layer.

9. After the main ingredient is put into the jar, pour the cooled pepper water into the jar, and cover the material as the main one.

10. Put boiled and cooled salt water around the jar, and place the jar in a cool place, and you can eat it in about four or five days.

There are many kinds of jar dishes, and the following is a brief introduction.

1. Sauce eight treasure dishes.

Raw material. 1000 grams of cucumber, 800 grams of lotus root and beans, 400 grams of red beans, 300 grams of peanuts, 200 grams of chestnut kernels, 100 grams of walnut kernels, 100 grams of almonds, (the above raw materials should be pickled first) 2000 grams of yellow sauce, 100 grams of sugar, 1000 grams of soy sauce.

Method. The above raw materials are processed into the shape of equal size and mixed together, soaked in water to bring out part of the salty taste, taken out to dry, put into a cloth bag into the tank, put yellow sauce in the tank, and stir the sugar soy sauce once a day for 5-7 days.

The essential. When the main ingredient is marinated first, add salt should not be too much, the time should be longer, 5-8 days, the seasoning in the tank should be submerged in the main ingredient, if it is insufficient, you can add cold boiled water.

2 cucumbers in sauce.

Raw material. 5,000 grams of fresh cucumber, 400 grams of coarse salt, 700 grams of sweet noodle sauce.

Method. 1. Wash the common melon, drain the water, cut it into two (or not), add coarse salt, mix and compact, and press it with a clean large stone on the surface. After marinating for 3-4 days, remove the cucumbers and drain the brine;

2. Wash and wipe the marinade jar, pour in the drained cucumber and sweet noodle sauce and mix well, cover the jar lid sauce for 10 days before eating.

Materials: 1A jar, the best clay pottery, the size does not matter.

2.Cool boiled water (you can use mountain spring water to pay attention to it, unpolluted snow water, and the pickles soaked out are particularly crisp and delicious, hehe, but it's hard to find).

3.Salt, I don't recommend using low-sodium salt or other salt with added ingredients, it is ordinary salt, of course, you can buy kimchi salt, Sichuan kimchi is delicious for a reason, that is, the salt is different, the well salt produced in Sichuan Zigong is a good salt for kimchi, it doesn't matter if you don't have it.

4.Baijiu, Sichuan people generally use koji liquor, but it seems that baijiu is fine.

5.A little spice, don't put a lot like stew, this kimchi will taste weird, if you really like the taste of spices, it's okay.

6.Rock sugar, some people also use brown sugar, it's whatever.

7.A small handful of celery, a small handful of garlic sprouts (that is, green garlic, called garlic in some places), celery can not be celery, it is ordinary white celery (to the root), garlic seedlings are best with roots, washed, dried with water, the celery and garlic seedlings are pulled into a small ball, carrots (red skin and white heart, not carrots) wash and cut into pieces, and also dry the moisture.

Method: Dissolve the salt in water, pour it into the jar 2 3 places, and then add spices, celery, garlic sprouts, radish, rock sugar, and white wine. The mouth of the altar buckles the plate, and then the altar edge (that is, the groove on the altar) buckles the bowl, and the altar edge is filled with water to flood the inverted bowl, so that it is sealed and isolated from the outside air.

Fermentation for a week is safer and more thorough, if you can't wait, pick up some and eat it, and feel that there is no raw taste of the vegetable is considered a success.

As for the amount of salt, I really can't give data, the salt is dissolved in water and tasted, it feels salty, but it is not so much as it is in the mouth. The celery garlic sprouts are mainly to make the kimchi watery and fragrant, not for eating, soak in it and don't care about it, no reluctance, throw a few garlic into it. As for the sugar, I guess it is to neutralize the sourness of the kimchi and enrich the taste, and the rock sugar can also make the kimchi crispy.

As for liquor, one is to prevent flowers, and the other is to help fermentation, probably a bottle cap is enough.

Notes:1In the process of making kimchi, do not dip oil and raw water, otherwise white flowers will be born, which will affect the appearance and taste.

2.Place the jar in a cool and dark place.

3.If it is a flower, you can put a little more liquor, seal it for three to five days, and wait for it to disappear slowly.

4.Every time you put a new dish in, you must dry the water, and after putting it in the jar, you must add salt according to the amount of the dish. You can also put some rock sugar or brown sugar, and if you don't like it, you should be able to leave it out.

5.Regularly scoop kimchi water.

You can go to the food network to see that there are a lot of them, and there are **.

Hunan farmhouse jar dishes, you should not be talking about kimchi.

This kind of jar dish like you said should be the raw material in the Xiangxi grandmother's dish in the Hunan restaurant.

There are two ways to do it, but the raw material is generally to buy radish leaves, or green vegetable leaves. One is to wash it, then boil a pot of boiling water, put the vegetables down, scald them, fish them up, and then put them in a sealed jar, put the water, remember to put a little vinegar, the water should soak all the vegetables, after a few days, you can take it out and cut it, fry it and eat it, fry it with winter bamboo shoots, put some peppers, and the taste is enough.

There is another kind, wash the vegetables, and then put them in a ventilated place to dry, you don't need to take them back at night, wait until the moisture is dried, about 1-2 days, and then take them back, cut them into shreds, and cut them as fine as possible. Then sprinkle with some salt. Mix the salt well, put it in the jar, remember, and when you put it in the jar, try to keep it as tight as possible.

Cover the lid and put water on the edge of the jar. Remember to change the water often! Generally, whether the jar food is fragrant or not has a lot to do with your jar.

If you make too much, take it out after a while and let it dry in the sun, it will be more fragrant!